My boyfriend Mark loves spinach artichoke dip. Like, hardcore loves it pretty much more than anything. So on his birthday last year, I decided to try my hand at making the stuff he loves so much.
We woke up on the day of his birthday, and I got to work. Everything was going perfectly. The garlic was chopped, the spinach was thawed…it was smelling seriously amazing in our kitchen. And then came time to chop the artichokes.
Let’s just say I missed the artichokes on the cutting board. And for someone who doesn’t handle pain very well, there were a few moments I thought I was going to pass out.
And thus started my paralyzing fear of cutting artichokes and of spinach artichoke dip.
But alas! I persevered for you today…and put it on a pizza! You’re so welcome.
Mark and I love making homemade pizza, especially when we need a quick and easy meal on the table STAT. With our cray schedules, I’m thrilled to have this healthyish dinner recipe in my back pocket for whenever hangryish rears its ugly head and we need food ASAP.
It all starts with the pizza dough! The outer crust gets nice and crunchy while the inner crust is perfectly chewy – it’s almost like a flatbread. It requires only a handful of ingredients, and it seriously took no time at all to whip up thanks to Bob’s Red Mill Gluten Free 1 to 1 Baking Flour! I’ve been using this flour for so much lately – cakes, soft pretzels, brownies, you name it! It’s an awesome go-to flour when you want an easy gluten free baked good. Oh! And make sure you make this dough about an hour before you’re ready for the rest of the toppings – it needs to rise thanks to the yeast!
Next: the spinach artichoke “dip” topping. This stuff is gold. I use hummus as the base of so many creamy recipes on my site (like my Buffalo Chickpea Dip, aka. one of my most popular recipes!), and believe it or not, it’s awesome on top of a pizza. So that’s what we’re doing here! Add some garlic, thawed frozen spinach, marinated artichokes, some cheese (vegan if necessary), and some seasoning, and you’re well on your way to creamy spinach artichokey goodness!
I think you guys will love this pizza! It’s full veggies, creaminess, and flavor, and I can’t get over just how simple it is to throw together.
Spinach Artichoke Hummus Pizza
Yields: 1 pizza
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
FOR THE DOUGH
- 1 and 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp. instant yeast
- 1 tsp. salt
- 1 Tbsp. olive oil
- 3/4 cup water
FOR THE TOPPING
- 3/4 cup hummus
- 1/2 cup thawed & squeezed frozen spinach
- 8-10 oz. marinated artichokes, roughly chopped** (marinating liquid saved)
- 1/3 cup cheese (vegan if desired)
- 2 large garlic cloves, minced or pressed
- 1/2 tsp. dried oregano
- salt + pepper
- red pepper flakes, optional
THE DOUGH: Add flour, yeast, salt, and olive oil to a food processor. With the motor running, slowly drizzle in your water until the dough forms a ball. It shouldn’t be very sticky. Add additional water if the dough is too dry.
Wrap the dough in plastic wrap and allow it to rise for 1 hour.
THE TOPPING: Mix hummus, spinach, artichokes, cheese, garlic, and oregano in a medium bowl. Season with salt and pepper. Set aside.
ASSEMBLE: After the dough has risen, preheat your oven to 425 degrees F. Grease a baking sheet with a bit of olive oil.
Press out your dough onto your greased baking sheet. Top with spinach artichoke topping, leaving about ½ inch uncovered for the crust.
Bake for 18-20 minutes, or until the outer crust is crunchy and the topping is slightly caramelized. Serve with red pepper flakes and additional a drizzle of the artichoke marinating liquid on top if desired.
**Because of my unfortunate incident cutting artichokes in the past, I like to pulse them in my food processor a few times. It’s super quick and it provides the perfect texture!
Alexa Peduzzi is the fruit & veggie-obsessed girl behind Fooduzzi, the plant-based and gluten-free food blog. She’s a self-trained cook with a special weakness for cookies, peanut butter, and roasted broccoli. She currently works as the Community and Event Specialist at Food Blogger Pro, and she lives in Pittsburgh, PA with her boyfriend, Mark, and cat, Maya. FollowFooduzzi for more plant-based and gluten-free recipes!